Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Use new season apples and pears to make this sharp, soft, chutney with dried figs, coriander, and lavender. An ideal accompaniment to pork, or other fatty meats.
Lavender is lovely and fragrant – and abundant at this time of year. It’s wonderful to just pick a few stalks and have their lovely scent waft through your home ... and it makes a great cocktail!
Our local plum variety used to be the plum of choice for jam manufacturers. When combined with English lavender it makes a colourful preserve worthy of a royal garden party.
Time to delve in the intensity of labour to create a jar of love......yes this is on a grander scale from the home canner but the idea is the same.....little lavender plum jelly to start your day...
How to put up peaches in syrup, along with other tips from a trip to the peach-growing region of Niagara, Ontario,Canada.
Blueberry Lavender Rhubarb jam, plus a round-up of bloggers' spring recipes.
Pickled Garlic Scapes and Flowers with Lavender, Coriander and Black Pepper
My rhubarb discoveries, sweet, savory and wonderful: Strawberry-rhubarb sauce; rhubarb, lavender, honey preserves; rhubarb chutney; rhubarb gooseberry strawberry rose petal (RGSR) preserves; Asian style rhubarb pickle and more.
you can do it with lavender, you can do it with rosemary, but you got to do it with rhubarb!
This jelly is thickened with homemade pectin made from orange peels.
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